Twice Baked Breakfast Sweet Potatoes

• Gluten free
• Paleo

• Meat

  • 4 slices Bacon

• Produce

  • 4 Garlic cloves
  • 1 Sweet onion, Medium
  • 2 Sweet potatoes, medium

• Refrigerated

  • 4 Eggs, small

• Baking & Spices

  • 1 Sea salt and black pepper

Found on plaidandpaleo.com

Description

Ingredients

• 2 medium sweet potatoes
• 4 slices bacon
• 1 medium sweet onion, diced
• 4 garlic cloves, minced
• sea salt and black pepper
• 4 small eggs

Directions

• Heat oven to 400 degrees. Poke sweet potatoes with a knife a couple times then place directly onto oven rack. Cook for 40-45 minutes until soft. Remove and let cool.
• In a large skillet, fry bacon until crispy. Remove and toss in onion and garlic in leftover bacon grease. Cook for about 5-7 minutes until onion is translucent.
• After bacon cools, cut into small pieces.
• Once sweet potatoes are cool, cut lengthwise then scoop out the middle of the sweet potato. I used a knife to cut about 1/4 inch away from the skin all the way around then I cut the middle into three pieces. This makes it easier to remove the middle without breaking the skin.
• Mash sweet potato into skillet. If it is a little undercook, cover and cook for 10 more minutes.
• Stir in salt, pepper and half the bacon bits. Place sweet potatoes on a parchment lined baking sheet.
• Scoop mash into potato shells then create a large divot for the egg. You will want to make sure the divot is big enough to fit the egg.
• Break one egg into each divot then sprinkle with remaining bacon bits. Cook for 15 minutes or until yoke is set.